Cherry Cheesecake
Exquisitely light and heavenly no-bake cherry cheesecake filling nestled in a crisp graham cracker crust and topped with a homemade sweet cherry topping!
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 6 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- 7 Tablespoons butter, melted
Cherry Topping:
- ⅓ cup granulated sugar
- 3 Tablespoons cornstarch
- ⅛ teaspoon salt
- 18 ounces fresh sweet cherries, stemmed and pitted
- 3 Tablespoons water
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
Cherry Cheesecake:
- 1 cup heavy cream
- 24 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
To Decorate:
- Freshly-Whipped Cream
Instructions
Make the Crust:
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan and place in the freezer for 15 minutes.
- Preheat the oven to 350ºF. Remove the crust from the freezer and bake for 8-10 minutes, or until golden brown. Remove from oven and allow to cool completely.
Make the Topping:
- In a small bowl, stir the sugar, cornstarch and salt together until combined. Add this mixture to a medium saucepan, along with the cherries and water.
- Cook mixture over medium-low heat. As the cherries heat up and begin to soften, use a potato masher or fork to smash the cherries, releasing their juices. Bring the mixture to a simmer over medium heat, stirring constantly. Once the sauce is thick and a deep red color, remove it from the heat and stir in vanilla and almond extract. Pour into a shallow dish for quicker cooling.
- Transfer 1/2 cup of the cherry topping to a food processor or blender, and pulse until smooth. Pour cherry puree through a fine mesh sieve set over a bowl to remove any cherry solids. Set aside to cool completely.
Make the Cheesecake:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and keep in the refrigerator.
- Switch whisk attachment out for the paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, vanilla, almond extract and salt, and continue beating until completely incorporated. Add the pureed/strained cherry topping, beating until combined. Fold in the whipped cream until just combined.
- Pour filling into the crust, smoothing the surface with an offset spatula or a butterknife. Pour cooled cherry topping on top of the cheesecake, leaving a 1-inch border around the edges for whipped cream. Cover and refrigerate for at least 8 hours, preferably overnight.
- On the day of serving, pipe a border of freshly-whipped cream along the border of the cheesecake. Slice, serve, and enjoy!